Asian turkey pan with basmati rice

Name: Asian turkey pan with basmati rice
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 2 Peppers (red + yellow); 100 g Sweet peas; 7-10 Tbsp or frozen peas; 1 glass (180 ml) Corn Veal; 200 g turkey schnitzel, 1 tablespoon of oil; 1 onion, 1 garlic clove; 6 TABLESPOONS Asian sauce sweet-sour; 150 ml Broth, salt, pepper; 1 TEASPOON Sambal Oelek; 1 TABLESPOON Sesame; 2 Cup of cooked Basmati rice; 7-10 Tbsp o. 125 g raw Basmati rice

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 2

2 Peppers (red + yellow)
100 g Sweet peas
7-10 Tbsp or frozen peas
1 glass (180 ml) Corn Veal
200 g turkey schnitzel, 1 tablespoon of oil
1 onion, 1 garlic clove
6 TABLESPOONS Asian sauce sweet-sour
150 ml Broth, salt, pepper
1 TEASPOON Sambal Oelek
1 TABLESPOON Sesame
2 Cup of cooked Basmati rice
7-10 Tbsp o. 125 g raw Basmati rice

Directions

1
Clean, wash and cut the peppers into strips. Rinse sugar snap peas briefly. Drain the corn well. Wash the meat, dab dry and cut into thin strips
2
Fry in hot oil. Meanwhile peel onion and garlic. Cut onion into rings. Chop the garlic. Add both with paprika and fry for about 2 minutes
3
Add peas and corn and fry everything for about 4 minutes. Deglaze with asia sauce and broth, bring to the boil. Season with salt, pepper and Sambal Oelek. Add sesame seeds
4
Heat the rice in a cup in a microwave or bain-marie according to the instructions, turn it over. Or cook rice in salt water for about 15 minutes. Serve with the Asia pan